Month: August 2016

This is my second granola recipe and this time it’s oil-free! Granola is still a higher-calorie snack due to the nuts and seeds so pace yourselves. It’s still way better than some store-bought brands that have 32 ingredients with strange names. Plus it’s portable, convenient and so so easy to make. I do use brown rice syrup as a sweetener and binder. It’s not super processed and is low-glycemic. It’s also a great snack for children.

Ingredients

1 1/2 cups rolled oats

1/2 cup oat flour (ground rolled oats)

2/3 cup brown rice syrup

1/2 cup raw sliced almonds

1/2 cup raw chopped cashews

1/2 cup raw pumpkin seeds

1 tbsp flaxseed meal

1 tbsp vanilla extract

1 tsp pumpkin pie spice

sea salt to taste

Method

Preheat oven to 300.

Heat syrup in a microwave (for 30 seconds) or stove top until it’s runny and just starting to bubble.

Combine dry ingredients and mix well.

Throughly mix in syrup until there are no dry or powdery spots.

Transfer to a large cookie sheet lined with parchment paper.

With wet hands press the granola as flat as you can and make it no more than 1/2 inch high.

Bake for 15-20 minutes or until hard but not burnt. It should have a nice crunch.

Let it cool and break into pieces of your choosing. It makes about 8 servings.